One from set of five squared food vessels (mukōzuke) for tea-gathering meal

Art Historical Context

This delightful squared food vessel, known as a *mukōzuke*, is one of a set of five crafted in early 17th-century Japan during the transition from the vibrant Momoyama period (1573–1615) to the Edo era (1615–1868). Measuring just under 4 inches tall and 3 inches wide, it as a modest dish for side servings like sashimi or pickled vegetables during intimate tea gatherings (*chanoyu*). These ceremonies emphasized wabi-sabi aesthetics—embracing imperfection, rusticity, and transience—making everyday ceramics like this a perfect complement to matcha rituals. Made from Mino stoneware, a hallmark of Japan's Gifu region kilns, this piece exemplifies Yashichida Oribe type ware. Artisans applied iron-oxide for earthy reds and blacks, paired with copper green overglaze for striking, jewel-like hues, fired at high temperatures to create durable yet boldly decorative surfaces. Oribe style, named after tea master Furuta Oribe, revolutionized ceramics with its asymmetrical forms and exuberant patterns, blending functionality with artistic flair amid the period's cultural flourishing. Housed in the Metropolitan Museum of Art's Asian Art Department, this vessel highlights Japan's tea culture's profound influence on daily life and design, inviting visitors to envision the quiet elegance of a feudal tea room.